Broccoli Tailgate Salad

In honor of my first tailgate of the season, and the farmers market fresh produce coming on strong, i present you with the easiest and probably most delicious item you can bring to a football party (excluding cheap beer – but that’s not clean)

Broccoli Tailgate Salad:

2-3 heads of fresh broccoli
1 lb unadulterated bacon
Salt and Pepper
1/2 cup raisins
1/2 cup slivered almonds or sunflower seeds
1/2 cup balsamic vinegar
1/2 cup apple cider vinegar
1 tbsp coconut oil

Get ready for the easiest / least dish intensive mealprep ever!

Start frying all your bacon in a skillet (more experienced twentysomethings may prefer to use oven – 350f for 25 minutes – save your drippings!)

Grab your kitchen scissors and start snipping the broccoli into little florets right into the bowl you plan to store it all in.

Grab your raisins and either toss them in or you can snip them in half like I did.

Throw in the almonds.

As your bacon finishes cooking, set to the side to cool a bit and the either crumble or snip into slivers ontop of the broc-nut-raisin medley.

Once all the bacon is cooked, turn off the stove and drop the coconut oil in the skillet to melt.

Dump the medley in the skillet and stir around so the broccoli starts sopping up the bacon fat and oil (but don’t let it get too cooked).

Pour the balsamic and apple cider vinegar in the skillet and continue stirring (don’t let it cook too much!)

Taste it.

Grind/sprinkle as much salt and pepper as you think it needs for taste (it shouldn’t be much)

And then just scoop or dump it all right back into that Tupperware bowl to tote along to the parking lot/back yard/living room where the pre-gaming occurs.

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Spicy Cocoa Rubbed Venison Steak Lettuce Wraps

In honor of the hottest week I think central New York has ever experienced, twentysomething and paleo presents a deliciously paleo and cold dinner fit for any active and sweaty young adult – and the best part is: before it wound up in my freezer, it was romping around in the wild and eating naturally germinated plants. Thank you again to Coach Craig, Crossfit Partner-in-Crime Maria’s hunter and my new running group leader! Where he finds time to catch wild game between triathlons, training, and listening to maria gush about crossfit I just don’t know…

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Spicy Cocoa Rubbed Venison Steak Lettuce Wraps:

Venison Steak (or any steak of your choosing)
5 tbsp baking cocoa
3 tbsp chili powder
1 tsp cayenne pepper
3 tbsp freshly ground black pepper
1 tbsp coconut/olive oil
Iceberg lettuce
Tomato, Avocado, and any other fixins you may want

Pound thawed steak to tenderize.

Mix 4 tbsp cocoa, chili, cayenne, and black pepper.

Rub steak in oil, followed by the pepper-cocoa mix.

Cover in plastic wrap and let sit in fridge for at least an hour, no more than 4 hours.

In a skillet, heat another tbsp oil and sauté steak over medium heat for about 2-2.5 minutes (to get the perfect medium rare… mmm)

Set steak to the side to rest (don’t cut! Don’t cut! Don’t cut! Those juices are like gold…)

Slice steak or cut into portions for the week and slice into smaller pieces the day you wrap.

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Sweet Potato Apple Sausage Bake

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Lunch Hash:

1 onion
2 apples
1 sweet potato
3 sausage links

Julienne apple and sweet potato, and slice onion.

In skillet, sautee onion.

Add sausage and cook until browned.

Add apples and sweet potato and cook about 5 minutes until reduced.

Place in broiler for 5 minutes until crispy and delicious.

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Paleo Parsnip Fries

Parsnips. The cashier at Wegmans may not have been able to identify the root vegetable at first glance BUT these lil fatty albino carrots are SO much better than baked potato fries. Seriously. They get the perfect crunchy-soft consistency and I can’t wait to stock up on all the parsnips that I can get my hands on this fall at the farmers market.

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Parsnip Fries:

2 large parsnips
olive/coconut oil
sea salt

Preheat oven to 450F.

Slice parsnips into fry-size chunks and toss in oil and salt.

Place on baking sheet and bake for 20-25 minutes, flipping halfway through until golden and delicious.

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Pulled Pork Cubano Roll-ups

Pulled Pork Cubano Roll-ups:

1 lb organic nitrate-free deli sliced Ham (I use Applegate or Wegmans)
1 jar dill pickles (paleo friendly)

Pulled Pork:
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Pork Loin
1 cup orange juice
tbsp: pepper, garlic powder, onion powder, chili powder, paprika, salt, cumin, oregano, lemon juice
2 tbsp brown mustard (or you could use mustard powder)

Cook Low 6 hours. Shred with Fork. Mix with hot sauce, or paleo-friendly barbecue sauce.

When ready to consume, roll pickle spears and pulled pork in ham slices with a little extra mustard or sauce (but of course you can use the dipping technique as well)

Paleo Pumpkin Protein Pancakes

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Paleo Pumpkin Pancakes:

2 scoop protein (vanilla flavored if that’s what you already have)
1 tsp baking soda
2 tbsp honey/agave
1 tsp pumkin spice
1 tsp cinnamon
½ cup almond meal
salt
1 cup pumpkin puree
1 cup almond milk
3 eggs
(water)

Mix the dry ingredients, followed by the wet ingredients.

Pour pancake style into skillet over medium heat and DON’T FLIP until you see bubbles at the top of the uncooked side.

Enjoy your breakfast dessert

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Citrus Cilantro Fish Tacos

It’s about time to add more fish-based recipes, and keeping true to twentysomething fashion, we can start with more MEXICAN! The sweet potato skin mock-tortillas did it again: possibly better than traditional flour and corn tortillas. This was super easy to make despite post-WOD exhaustion too, if you’re ever looking for a last-minute-haven’t-meal-prepped paleo dinner.

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Citrus Cilantro Fish Tacos

4-6 whiting fillets
1 red bell pepper
1 sweet potato
6 sprigs fresh cilantro
1 tbsp chopped garlic
2 tbsp lemon/lime juice
2 oranges
2 tbsp frank’s red hot sauce

Grill fillets and red bell pepper on the good ol’ George Foreman (or a real grill if you’re fancy) until nice sharp char marks.

Finely chop cilantro and mix with lemon/lime juice, juice from one orange and hot sauce.

Chop second orange and red pepper and sauté with garlic in pan.

Add fish to pan when orange and garlic start to carmelize and pour sauce over top.

Cook for 2-3 minutes.

Bake sweet potato (poke with fork, microwave HIGH 4 minutes, flip, HIGH 4 minutes) halve, and scoop out flesh (leaving some flesh around the skin)

Scoop fish and citrus/pepper sauce into sweet potato skins.

Garnish with extra cilantro and lime.